Healthy Balsamic Vinaigrette Recipe

This healthy balsamic vinaigrette is one of those little recipes that makes eating salads during the week so much easier. It takes about five minutes to make with pantry ingredients, has that tangy, slightly sweet balsamic flavor, and works on much more than salad. I make a jar almost every week for mason jar salads, chicken, and roasted vegetables, and it also happens to be my daughter’s favorite dressing.

Mine is a little tangier than a traditional balsamic vinaigrette. I use 1/2 cup olive oil to 1/4 cup balsamic vinegar, then add Dijon mustard, dried herbs, garlic, and just enough honey to balance the acidity. Make it ahead, keep it in the refrigerator, and you have an easy dressing or marinade ready for the week.

Quick Look at This Recipe

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: About 3/4 cup
• Serving Size: 2 tablespoons
• Method: Shake, whisk, or blend
• Perfect For: Salads, mason jar salads, meal prep, marinades, roasted vegetables, chicken, and grain bowls
• Flavor: Tangy, slightly sweet, herby, and garlicky

Ingredients

Here are the ingredients you’ll need to make this balsamic vinaigrette, along with a few notes on what I use and what works best. You’ll find the full ingredient list with exact amounts in the recipe card below.

• Extra virgin olive oil. Use a good-quality extra virgin olive oil because you can really taste it in a simple dressing like this. Wegmans Organic is the one I use most often because it is good quality without being overly expensive. California Olive Ranch is another solid, widely available option if you do not have a Wegmans near you.
• Balsamic vinegar. The balsamic vinegar matters just as much as the olive oil here. I use Wegmans Organic balsamic vinegar, but whatever brand you choose, go with one you like the taste of on its own. The better the vinegar tastes, the better this dressing will taste.
• Dijon mustard. Dijon adds another layer of tang and helps the oil and vinegar stay emulsified longer.
• Dried basil and oregano. These give the dressing an easy Italian-style flavor. Italian seasoning also works if that is what you have.
• Garlic powder. Garlic powder gives the dressing a smooth, mellow garlic flavor and mixes in easily.
• Honey. The honey is not there to make the dressing sweet. A little bit helps balance the acidity of the balsamic vinegar. I start with one teaspoon and add the second only if I think it needs it. If you want to leave out the added sugar altogether, you can skip the honey; just know the dressing will taste a little more tangy. If the honey has solidified, I warm it just enough to loosen it so it mixes more easily. Maple syrup also works.

How to Make Homemade Balsamic Vinaigrette (Step-by-Step)

Step 1: Add the olive oil, balsamic vinegar, Dijon mustard, basil, oregano, garlic powder, and 1 teaspoon of honey to a mason jar. If the honey has solidified, warm it just enough to liquefy before adding it.

Step 2: Secure the lid and shake vigorously until the dressing looks combined. You can also whisk everything together in a bowl or use a small blender.

Step 3: Taste the dressing and add the second teaspoon of honey if you want it a little sweeter.

Step 4: Use right away or store in a tightly covered jar in the refrigerator for up to one week.

Expert Tips

• Use a jar with a tight-fitting lid. It is the easiest way to mix and store the dressing in one container.
• Taste before adding all the honey. Balsamic vinegars vary quite a bit in sweetness, so start with less and adjust.
• If the dressing tastes too sharp, add a little more olive oil or honey. If it tastes too mild, add a splash more balsamic vinegar.
• If your honey has crystallized or solidified, warm it just enough to loosen it. I do not melt it every time, only when it needs help mixing into the dressing.
• Do not worry if the olive oil firms up in the refrigerator. Let the jar sit at room temperature for a few minutes or run the outside under warm water, then shake again.

My Preferred Oil-to-Vinegar Ratio

Traditional vinaigrettes often start around three parts oil to one part vinegar. I prefer a tangier balsamic vinaigrette, so I use 1/2 cup olive oil to 1/4 cup balsamic vinegar, which is a 2:1 ratio.

That gives the dressing more balsamic flavor without needing as much oil. If you prefer a milder vinaigrette, start with less balsamic vinegar and add more to taste.

Variations & Swaps

• If you do not have honey, maple syrup works well and gives you the same little bit of sweetness to balance the vinegar.
• If you keep Italian seasoning in your pantry, use that instead of measuring the basil and oregano separately.
• For a little more bite, add black pepper or a pinch of crushed red pepper flakes. I would start small and taste before adding more.
• Avocado oil will work if you do not have olive oil, although olive oil is what I use most often because I prefer the flavor in this dressing.

Serving Ideas

Of course, this is great on salads and mason jar salads, but I use it for a lot more than that. It makes an easy chicken marinade when I want to add flavor without pulling together a separate sauce, and I also like tossing it with roasted vegetables after they come out of the oven.

It is also really good drizzled over grain bowls, chicken, or vegetables when a meal needs a little something extra. If I am doing my weekly meal prep, I usually make the vinaigrette while I am prepping lunches so the jar is already in the refrigerator and ready to use all week.

Make-Ahead Instructions

For the Week. Make the vinaigrette and store it in a tightly sealed mason jar in the refrigerator for up to one week. I usually make a fresh batch weekly because that is how quickly we go through it. Shake well before each use. Check out my favorite glass airtight meal prep containers.

How to Use After Refrigerating. Olive oil can thicken or solidify in the refrigerator. Let the jar sit at room temperature for a few minutes, then shake it well. If needed, run the outside of the jar under warm water briefly before shaking.

More Homemade Salad Dressings

• Lemon Vinaigrette with Honey
• Homemade Italian Dressing
• Thai Peanut Salad Dressing
• Greek Vinaigrette

Did you make this recipe?

Have you tried this Homemade Balsamic Vinaigrette Recipe? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences.